Personal Sized Apple Tart (2008-02-22)
We had personal sized apple tart for dessert on Christmas Day last year. I much prefer this to traditional apple pie since there's less fattening crust to eat. My version uses all shortening, if you prefer the taste of butter, substitute half of it with butter. Don't replace the whole thing with butter though as you need some shortening to make a flaky crust.
The dough is not hard to make, I did it with just two forks since my
food processor is too big for such a small dough and it really doesn't
take long to make the dough. Also, you can use the same recipe to
make pear tart (the last picture). Choose the spice of your
choice to go with the pear, I always use powdered ginger instead of
cinnamon with mine.
Personal Sized Apple Tart (for two 12cm non-stick mold with a
removable base)
Ingredients: 75gm all purpose flour (sifted), 1/3tsp salt, 45gm
shortening,
2-4Tbsp iced water, a large apple cored and sliced, cinnamon, brown
sugar
1. Process (pulse) or use a pastry cutter or 2 forks to mash and
fluff flour, salt and shortening till it resembles coarse
sand. Add iced water one tablespoon at a time till dough just
forms a ball. Do NOT knead the dough.
2. Divide the dough into two and form each into a disc. Chill 30
minutes.
3. Roll out each disc into 2-3mm thick on a lightly floured
board.
4. Line the mold, remove excess dough and push the dough on the side of
the mold a little bit so that the dough is about 1-2mm over the edge to
counteract shrinkage in the baking process.
5. Fill mold with sliced apple, sprinkle cinnamon and about 1-2tsp
brown sugar on top (depending on the tartness of the apple).
6. Bake in a preheated oven at 190C for one hour. Cool 10 minutes
on a rack before removing the mold. Enjoy!
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